Preparation Time:  approximately 10 minutes

Cooking Time:  25 minutes

Serving Size: ½ cup (makes 6)


5                      potatoes, redskin, large

1 cup               vegetable oil

1 TB                garlic, minced

8 oz                 tomato sauce, canned, no-salt added

2 tsp                 Dijon mustard

1/8 tsp              hot sauce

½ tsp                sugar

To taste            salt


Heat oil in skillet. Cut potatoes into medium sized wedges, 8 per potato. Add to oil and fry, tossing occasionally to brown all sides, until al dente.  Drain oil, reserving 1 TB. Sprinkle potatoes with salt.

Meanwhile, sauté garlic in reserved oil. Add tomato sauce, mustard, sugar, and hot sauce. Season with salt. Simmer 5 minutes.

Storage and Turn-out


Pour sauce over potatoes and serve hot. Garnish with ripped fresh parsley leaves.